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This section gives the details and contents of the units of competency required in cookery nc ii The cookery (nc ii) curriculum not only provides foundational skills in cooking and kitchen management but also prepares students for the entrepreneurial aspects of the culinary industry. These units of competency are categorized into basic, common and core competencies.
This module deals with the skills and knowledge on cleaning and maintaining kitchens, food preparation and storage areas in commercial cookery or catering operations. This curriculum guide is an exploratory course in cookery, which leads to national certificate level ii (nc ii). This module provides comprehensive guidance on the proper procedures for preparing salads and dressings, ensuring that readers gain the necessary expertise.
This module is an exploratory course which leads you to commercial cooking national certificate level ii ( nc ii)
It covers 4 common competencies that a grade 7 /grade 8 technology and livelihood education (tle) student like you ought to possess, namely Practice occupational safety and health. Explore the cookery nc ii curriculum by tesda Learn about competencies, modules, and resources for cookery training in the tourism sector.
This module covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. This curriculum guide on cookery leads to national certificate level ii (ncii) This course is designed for a high school student to develop the knowledge, skills, and attitudes to perform cookery tasks. 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
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