Cookery NC II Course Structure Course Structure

Course Description BASIC COMPETENCIES COMMON COMPETENCIES

The COOKERY NC II Qualification consists of competencies Unit of
Module Title Learning Outcomes
Nominal
Unit of Nominal
Competency Duration Module Title Learning Outcomes
that a person must achieve to clean kitchen areas, cook/pre- Competency Duration
pare hot, cold meals and desserts for guests in various food • Work in a • Observing • Discuss the differences be-
• Develop • Developing • Identify and access key
team eviron- gender sen- tween sex and gender
and beverage service facilities. ment sitivity in the • Discuss gender identity &
and update and updating sources of information on the
industry industry industry
workplace sexual orientation
knowledge knowledge • Access, apply and share indus- 4 hrs
• Analyse the different manifes-
try information
tations of gender inequality in 12 hrs
• Update continuously relevant
TVET and in society
Nominal Duration • Discuss gender & rights based
industry knowledge
approach to sexual & reproduc- • Observe • Observing • Practice personal grooming
• Basic Competencies 68 hrs. tive health including HIV-AIDS workplace workplace and hygiene
awareness and prevention hygiene hygiene • Practice safe and hygienic han-
16 hrs
• Common Competencies 80 hrs. • Working in • Describe team role and scope
procedures procedures dling, storage and disposal of
food, beverage and materials
a team envi- • Identify individual role & re-
• Core Competencies 688 hrs. ronment sponsibilities within a team
• Develp effective workplace • Perform • Performing • Identify and explain the func-
relationship including personal computer computer tions, general features and
4 hrs
values & beliefs related to operations operations capabilities of both hardware
TOTAL 836 hrs. gender
• Work as a team member
and software
• Prepare and use appropriate
• Contribute to work group hardware and software accord-
activities
A person who has achieved this qualification is compe- ing to task requirement
40 hrs
• Use appropriate devices and
tent to be: • Participate • Participating • Follow routine spoken mes-
procedures to transfer files/
in workplace in workplace sages
• Garde Manager communica- communica- • Perform workplace duties fol-
data
• Produce accurate and com-
• Pastry tions tions lowing written notices
plete data according to the
• Obtain and convey workplace
In the Hot Kitchen as: information 20 hrs
requirements
• Maintain computer system
• Cook • Complete relevant work-related
documents
• Assistant • Participate in workplace meet-
• Perform • Performing • Practice workplace safety,
workplace workplace security and hygiene systems,
ing and discussion applying and safety and safety processes and operations
gender-fair language
TRAINEE ENTRY REQUIREMENTS: practices practices • Respond appropriately to
faults, problems and emer- 16 hrs
• At least 15 years of age • Practice • Demonstrat- • Describe the purpose of work
gency situations in line with
career pro- ing work and and enterprise
• Physically and mentally fit fessionalism entrepreneur- • Identify and deal with ethical
enterprise guidelines
• Maintain safe personal presen-
• Can communicate in English, both oral and written ial values problems
4 hrs tation standards
and gender • Apply work and entrepreneurial
• Can perform basic mathematical operations sensitivity values and gender sensitivity • Provide • Providing • Apply effective verbal and non-
• Must undergo Career Profiling and Trainability Evaluation • Maintain integrity of conduct in effective effective verbal communication skills to
the workplace customer customer respond to customer needs
service service • Provide prompt and quality
TWC Training is guided by the ten (10) basic principles of Com- • Practicing • Integrate gender perspectives
service to customer
career pro- with personal and organiza-
petency-Based Training (CBT) delivery. fessionalism tional goals
• Handle queries promptly and
4 hrs correctly in line with enterprise
• Set and meet work priorities
procedures
• Maintain professional growth
1. The training is based on curriculum developed from the and development
• Handle customer complaints,
evaluation and recommenda- 4 hrs
competency standards; tions
• Practice • Practic- • Sort and remove unnecessary
2. Learning is modular in its structure; occupational ing basic items • Provide prompt and quality
3. Training delivery is individualized and self-paced; health and houskeeping • Arrange items service to customer
safety proce- procedures • Maintain work areas, tools and • Handle queries promptly and
4. Training is based on work that must be performed; dures equipment
12 hrs correctly in line with enterprise
5. Training materials are directly related to the competency • Follow standardized work proc- procedures
ess and procedures • Handle customer complaints,
standards and the curriculum modules; • Perform work spontaneously evaluation and recommenda-
6. Assessment is based in the collection of evidence of the tions
• Practicing • Identify hazards and risks
performance of work to the industry required standard; occupational • Evaluate hazards and risks
7. Training is based on both on and off-the-job components; health and • Control hazards and risks
safety proce- • Maintain occupational health 12 hrs
8. Allows for recognition of prior learning (RPL) or current dures and safety awareness including
competencies; women’s issues/ concerns
relative to OSH
9. Training allows for multiple entry and exit; and
10. Approved training programs are Nationally Accredited
Course Structure
CORE COMPETENCIES

TESDA Women’s Center

Unit of Nominal
Module Title Learning Outcomes
Competency Duration

• Clean and • Cleaning and • Clean, sanitize and store equip-

maintain maintain- ment VISION
120 hrs
kitchen ing kitchen • Clean and sanitize premises “TESDA Women’s Center is the lead TVET
premises premises • Dispose of waste
Institution of excellence in empowering Filipino women.”
• Prepare • Preparing • Prepare stocks, glazes and es-
stocks, stocks, sauces sences required for menu items MISSION
sauces and and soup • Prepare soups required for menu
soup items “As the lead TVET Institution of excellence in women
200 hrs
• Prepare sauces required for menu empowerment, TESDA Women’s Center advocates and
items
• Store and reconstitute stocks, provides programs and services geard towards
sauces and soups quality-assured, inclusive and gender-fair TVET.”
• Prepare ap- • Preparing • Perform Mise’en place
petizers appetizers • Prepare a range of appetizers
32 hrs
• Present a range of appetizers
• Store appetizers COOKERY NC II
• Prepare • Preparing • Perform Mise’en place
salads and salads and • Prepare a variety salads and
dressings dressings dressings
32 hrs
• Present a variety of salads and
dressings
• Store salads and dressings

• Prepare • Preparing • Perform Mise en place

sandwiches sandwiches • Prepare a variety of sandwiches
32 hrs
• Present a variety of sandwiches
• Store sandwiches

• Preparing • Preparing • Perform Mise en place

meat dishes meat dishes • Cook meat cuts for service
40 hrs
• Present meat cuts for service
• Store meat

• Prepare • Preparing • Perform Mise en place

vegetables vegetables • Prepare vegetable dishes
32 hrs
dishes dishes • Present vegetable dishes
• Store vegetables dishes

• Prepare egg • Preparing egg • Perform Mise en place

dishes dishes • Prepare and cook egg dishes
32 hrs
• Present egg dishes
• Store egg dishes

• Prepare • Preparing • Perform Mise en place

starch dishes starch dishes • Prepare starch dishes
40 hrs
• Present Starch dishes
• Store Starch dishes

• Prepare poul- • Preparing • Perform mise en place

try and game poultry and • Cook poultry and game dishes
dishes game dishes • Plate/present poultry and game 40 hrs
dishes
• Store poultry and game

• Prepare sea- • Preparing • Perform mise en place

food dishes seafood dishes • Handle fish and seafood
• Cook fish and shellfish 40 hrs
• Plate/Present fish and seafood
• Store fish and seafood For inquiries, please call us at
• Prepare des- • Preparing • Perform mise en place
serts desserts • Prepare desserts and sweet
sauces 40 hrs Telephone Numbers: 887-7777 or 817-2650
• Plate/Present desserts
• Store desserts
Email address: twc@tesda.gov.ph
• Package pre- • Packaging pre- • Select packaging materials
Website: http://www.tesda.gov.ph
pared food pared food • Package food 8 hrs Facebook: http://www.facebook.com/TESDAWomenCenter

Gate 1, TESDA Complex, East Service Road, South

Superhighway, Taguig City
Copyright 2017