COURSE TITLE COOKERY

NOMINAL DURATION OF THE

PROGRAM 316 hrs

QUALIFICATION LEVEL NC II
The COOKERY NC II Qualification consists of
COURSE DESCRIPTION competencies that a person
must achieve to clean kitchen areas, cook/prepare
hot, cold meals and desserts for
guests in various food and beverage service
facilities
At the end of the course, the students should be
COURSE OUTCOMES able to:
1. Participate in workplace communication;
2. Work in a team environment;
3. Practice career professionalism;
4. Practice occupational health and safety
procedures;
5. Develop and update industry knowledge;
6. Observe workplace hygiene procedures;
7. Perform computer operations;
8. Perform workplace and safety practices;
9. Provide effective customer service;
10. Clean and maintain kitchen premises;
11. Prepare stocks, sauces and soup;
12. Prepare appetizers;
13. Prepare salads and dressing;
14. Prepare sandwiches;
15. Prepare meat dishes;
16. Prepare vegetable dishes;
17. Prepare egg dishes;
18. Prepare starch products;
19. Prepare poultry and game dishes;
20. Prepare seafood dishes;
21. Prepare desserts;
22. Package prepared foods;
 can communicate basic English both oral
ENTRY REQUIREMENTS and written
 at least high school graduate
 physically and mentally fit
 with good moral character
 can perform basic mathematical computation
 with pleasing personality

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COURSE STRUCTURE

No. of
Unit of Competency Module Title Module Contents Hrs

A. BASIC

1. Participate in 1.1 Participating in 1.1.1 Obtain and convey 6

workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion

2. Work in a team 2.1 Working in a team 2.1.1 Describe and identify 3

environment environment team role and
responsibility in a team
2.1.2 Describe work as a team
member
3.1.1 Integrate personal
3. Practice career 3.1 Practicing career objectives with 3
professionalism professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4.1.1 Evaluate hazard and risks
4. Practice 4.1 Practicing 4.1.2 Control hazards and risks 6
occupational health occupational health 4.1.3 Maintain occupational
and safety and safety procedures health and safety
procedures awareness

2
 No. of
Unit of Competency Module Title Module Contents Hrs
Common
1. Develop and update 1.1 Developing and 1.1.1 Identify and access key 2
Industry Knowledge updating Industry resources of information
Knowledge on the industry
1.1.2 Access apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe Workplace 2.1 Observing 2.1.1 Practice personal 2
Hygiene Procedures Workplace grooming and hygiene
Hygiene 2.1.2 Practice safe and hygienic
Procedures handling, storage and
disposal of food, beverage
and materials
3.1.1 Identify and explain the
3. Perform Computer 3.1. Performing functions, general features 6
Operations Computer and capabilities of both
Operations hardware and software
undertaken
3.1.2 Prepare and use
appropriate hardware and
software according to task
requirement
3.1.3 Use appropriate devices
and procedures to transfer
files/data
3.1.4 Produce accurate and
complete data according
to the requirements
3.1.5 Maintain computer system
4. Perform Workplace 4.1 Performing 4.1.1 Practice workplace safety, 2
and Safety Practices workplace and security and hygiene
Safety Practices systems, processes and
operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
r5. Provide Effective 5.1 Providing 5.1.1 Apply effective verbal and 6
Customer Service Effective non-verbal communication
Customer Service skills to respond to
customer needs
5.1.2 Provide prompt and quality
service to customer
5.1.3 Handle queries promptly
and correctly in line with
enterprise procedures
5.1.4 Handle customer
complaints, evaluation and
recommendations

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 No. of
Unit of Competency Module Title Module Contents
Hrs
CORE
1. Clean and maintain 1.1 Cleaning and 1.1.1 Clean, sanitize and store 8
kitchen premises maintaining kitchen equipment
premises 1.1.2 Clean and sanitize
premises
1.1.3 Dispose of waste
2. Prepare stocks, 2.1 Preparing stocks, 2.1.1 Prepare stocks, glazes 24
sauces and soup sauces and soups and essences required for
menu items tools and
equipment
2.1.2 Prepare soups required for
menu items.
2.1.3 Prepare sauces required
for menu item
2.1.4 Store and reconstitute
stocks, sauces and soups
3. Prepare appetizers 3.1 Preparing 3.1.1 Prepare mis en place 24
appetizers 3.1.2 Prepare a range of
appetizers
3.1.3 Present a range of
appetizers
3.1.4 Store appetizers
4. Prepare salads and 4.1 Preparing salads 4.1.1 Perform Mis en place 24
dressing and dressings 4.1.2 Prepare variety salads
and dressing
4.1.3 Present a variety of
salads and dressings
4.1.4 Store salads and
dressings
5. Prepare sandwiches 5.1 Preparing 5.1.1 Perform Mis en place . 24
sandwiches 5.1.2 Prepare variety of
sandwiches

5.1.3 Present a variety of

sandwiches
5.1.4 Store sandwiches
6. Prepare meat dishes 6.1 Preparing, meat 6.1.1 Perform Mis en place 24
dishes 6.1.2 Cook meat cuts for
service
6.1.3 Present meat cuts for
service
6.1.4 Store meat
7. Prepare vegetable 7.1 Preparing 7.1.1 Perform Mis en place 24
dishes vegetables dishes 7.1.2 Prepare vegetable dishes
7.1.3 Present vegetable dishes
7.1.4 Store vegetable dishes
8. Prepare egg dishes 8.1 Preparing Egg 8.1.1 Perform Mis en place 24
Dishes 8.1.2 Prepare and cook egg
dishes
8.1.3 Present egg dishes
8.1.4 Store egg dishes
9. Prepare starch 9.1 Preparing starch 9.1.1 Perform Mis en place 24
products dishes 9.1.2 Prepare starch dishes
9.1.3 Present starch dishes

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 9.1.4 Store starch dishes
10. Prepare poultry and 10.1 Preparing poultry 10.1.1 Perform Mis en place 24
game dishes and game dishes 10.1.2 Cook poultry and game
10.1.3 Plate/present poultry and
game
10.1.4 Store poultry and game
11. Prepare seafood 11.1 Preparing 11.1.1 Perform Mis en place 24
dishes seafood dishes 11.1.2 Handle fish and seafood
11.1.3 Cook fish and shellfish
11.1.4 Plate/present fish and
seafood
11.1.5 Store fish and seafood
12. Prepare desserts 12.1 Preparing 12.1.1 Perform Mis en place 24
desserts 12.1.2 Prepare desserts and
sweet sauces
12.1.3 Plate/present desserts
12.1.4 Store desserts
13. Package prepared 13.1 Packaging 13.1.1 Select packaging 8
foods prepared food materials
13.1.2 Package food
Total 316

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COMPETENCY ANALYSIS
This table reflects the number of modules developed in a particular unit of competency

UNITS OF COMPETENCY NO. OF MODULE TOTAL

DEVELOPED

BASIC

1. Participate in Workplace Communication 1

2. Work in Team Environment 1
4
3. Practice Career Professionalism 1
4. Practice Occupational Health and safety Procedures 1

COMMON

1. Developed and Update Industry Knowledge 1

2. Observe Workplace Hygiene Procedures 1
3. Perform Computer Operations 1 5
4. Perform Workplace and Safety Practices 1
5.Provide Effective Customer Service 1

CORE

1. Clean and maintain kitchen premises 1

2. Prepare stocks, sauces and soup 1
3. Prepare appetizers 1
4. Prepare salads and dressing 1
5. Prepare sandwiches 1
6. Prepare meat dishes 1
7. Prepare vegetable dishes 1 13
8. Prepare egg dishes 1
9 Prepare starch products 1
10. Prepare poultry and game dishes 1
11. Prepare seafood dishes 1
12. Prepare desserts 1
13. Package prepared foods 1

Total 22

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RESOURCES

Recommended list of tools, equipment and materials for the training of 25 trainees for Cookery
NC ll.
TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY MEAT

QTY
1unit Electric fan Beef
10 First aid cabinet
Chef’s knife 3 unit Pork
pcs
Filing cabinet 3
8
Boning knife 1 unit Layers Lamb/mutton
pcs
compartmen
4
Oysters knife 1 unit TV Veal
pcs
2
Cleaver knife 2 unit Video player POULTRY
pcs
8 Tenderizer,
1 unit Fire extinguisher Chicken
pcs medium,small
8
Skimmer, fine 1 unit Emergency light Duck
pcs
directional
8 signage/s for each
Wire skimmer, small 1 pc rooms Turkey
pcs

8
Skimmers, spider 1 unit air condition Pigeon, etc.
pcs
8
Strainer,small,fine 1 unit telephones SEAFOOD
pcs
computers with
8 internet connection
Siever,small 3 unit Fish
pcs

8
Strainer,medium fine 1 unit Fax machine Shellfish
pcs
8 LCD
Turner,3” x 6” 2 unit Crustacean
pcs

8
Spatula LABORATORY
pcs PERISHABLES
EQUIPMENTS
8
Wooden spoon 1 unit Air conditioner Vegetables
pcs
8 Fire extinguisher
Parisienne spoon 2 unit Fruits
pcs
8 Emergency light
Zester 1 unit Dairy products
pcs
Combination of
8 broiler and griddle -
Piping bag 1 unit Processed food
pcs small

8 DRY GOODS
Pastry tubes 3 unit Exhaust hood
pcs (GROCERIES)

7
3 Dish washing
Strainer Chinois,small 1 unit Sauces
pcs machine (optional
2 Strainer Chinois, Blender machine
1 unit Spices and herbs
pcs medium
Pressure cooker
4
Funnel, small 1 unit medium Seasoning
pcs
Salamander, griller
Braising pan -
4
Funnel, medium 8 unit medium Canned fruits
pcs
6 Meat slicer - small
Measuring spoon 1 unit Canned vegetables
sets
Meat chopper
10
Tongs, 8 inches 1 unit machine Noodles
pcs
Preparation table
8
Tongs, 12 inches 8 unit with sink & shelves Pasts
pcs
(approx. 45x28’’)
Bain Marie – table
8
Measuring cup 1 unit w/4 compartments Rice
sets
Working s/s table
4
Measuring urn 2 unit (fabricated) Flour
pcs
2 Condiment cabinet
Ice cream scoop 2 unit Sugar
pcs
Washing sink
10
Cheese Cloth 1 unit tables w/3 Beans
pcs
compartments
24 Soak sink, optional
Serving spoon 1 unit FACILITIES
pcs
4
Pepper and salt mill 8 unit Utility shelving Workshop
sets
2 Stainless steel rack
Weighing scale, 5 kgs 2 unit Laboratory
unit (5 shelves
4 Weighing scale, 1000 Utility cart
1 unit Audio-visual room
unit grams
8 Floor mops
Apple corer 4 pcs Lecture room
pcs
8
Wire whisk,small 2 unit Mop Squeezer Storage/stock room
pcs
8
Wire whisk, medium 4 pcs Broom (tambo) Research room/Library
pcs
2 Wire whisk, heavy
4 pcs Dust pan REFERENCES
pcs duty
1 pc Can opener Garbage bin (4
4 unit gals.) Books

Liquid soap
8
Kitchen scissors 8 pcs dispenser Manuals
pcs
8 Soup Ladle, 3 oz Paper towel Charts
pcs dispenser

8
 4 pcs
8 Reach-in freezer
Soup Ladle, 6 oz 1 unit CD’s
pcs
Reach-in
3
Soup Ladle, 8 oz 2 unit refrigerator Video tapes
pcs
4 burner gas range
2
Soup Ladle, 12 oz 4 unit w/ oven Pictures
pcs
8 Stock pan burner
Kitchen spoon 1 unit Magazines
pcs
8
Kitchen spoon, slotted MISCELLANEOUS
pcs
8
Kitchen forl Charcoal
pcs
3
Carving fork Toothpicks
pcs
3 Pocket/pin
Aluminum foil
pcs thermometer
8
Peelers Wax paper
pcs
2
Stock pot, large Cling wrap
pcs
12
Frying pan, small Tissue paper
pcs
8
Frying pan, medium Paper towel
pcs
2
Frying pan, large Liquid soap
pcs
4
Colander, small
pcs
2
Colander, medium
pcs
16
Cutting board
pcs
1 pc Fish poacher, medium
12
Casserole, small
pcs
4
Casserole, medium
pcs
4
Wok, small
pcs
1 pc Wok, medium
1 pc Double Boiler, medium
8 pc Paellara
12
Glass rack
pcs
12 Soup cup rack

9
pcs
12
Plate rack
pcs
8
Baking tray, small
pcs
12
Utility tray,stainless
pcs
4
Roasting pan
pcs

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ASSESSMENT METHOD:
Upon completion of each module, the trainee will be assessed through the following methods

 Group discussion
 Interaction/ Lecture
 Direct observation
 Hands-on
 Demonstration
 Face-to-Face
 Distance Learning

COURSE DELIVERY
The program will build on the present knowledge, skills and attitude of the participants;
thus the conduct will be highly participative. The strategies will focus on interactive, self-directed
and reflective approaches. Lecture – discussion, demonstration method and hands on workshop
will be included in the conduct of the program
 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning

TRAINER'S QUALIFICATION:

 Must be a holder of NC III or its equivalent

 Must have undergone training on Training Methodology II (TM II)
 Must be physically and mentally fit
 *Must have at least 3-5 years job/industry experience on
 Supervisory/managerial level

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