COMPETENCY-

BASED
CURRICULUM

Sector:

TOURISM
Qualification:

COOKERY NC II
TECHNICAL EDUCATION AND SKILLS
DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City,
Metro Manila
 COURSE DESIGN

COURSE TITLE : COOKERY NC II

NOMINAL DURATION 316 hours

COURSE DESCRIPTION : The COOKERY NC II Qualification consists of

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

ENTRY REQUIREMENTS : Trainees or students wishing to gain entry into this

course should possess the following requirements:

 can communicate both in oral and written;

 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation

This list does not include specific institutional requirements such as educational
attainment, appropriate work experience, and others that may be required of the
trainees by the school or training center delivering the TVET program.
COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. 2. Participate in 1.1 Participating in 1.1.1 Obtain and convey 6 hours
workplace workplace workplace information
communication communication 1.1.2 Complete relevant work
related documents
1.1.3 Participate in workplace
meeting and discussion
3. 4. Work in a team 2.1 Working in a 2.1.1 Describe and identify 3 hours
environment team team role and
environment responsibility in a team
2.1.2 Describe work as a team
member
5. 6. Practice career 3.1 Practicing 3.1.1 Integrate personal 3 hours
professionalism career objectives with
professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
7. 8. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 6 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety
awareness

COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update resources of information
knowledge industry on the industry
knowledge 1.1.2 Access apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 2 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food, beverage and
materials
3. Perform 3.1 Performing 3.1.1 Identify and explain the 6 hours
computer computer functions, general
operations operations features and capabilities
UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
of both 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 4.1 Performing 4.1.1 Practice workplace safety, 2 hours
workplace and workplace and security and hygiene
safety practices safety systems, processes and
practices operation
4.1.2 Respond appropriately to
faults, problems and
emergency situations
4.1.3 Maintain safe personal
presentation standards
5. Provide 5.1 Providing 5.1.1 Apply effective verbal and 6 hours
effective effective non-verbal communication
customer customer skills to respond to customer
service service 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
 CORE COMPETENCIES
(280 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Clean and 1.1 Cleaning and 1.1.1 Clean, sanitize and store 8 hours
maintain maintaining equipment
kitchen kitchen 1.1.2 Clean and sanitize
premises premises premises
1.1.3 Dispose of waste
2. Prepare stocks, 2.1 Preparing 2.1.1 Prepare stocks, glazes 24 hours
sauces and stocks, sauces and essences required
soup and soups 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 3.1 Preparing 3.1.1 Prepare mis en place 24 hours
appetizers 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 4.1 Preparing 4.1.1 Perform Mis en place 24 hours

and dressing salads and 4.1.2 Prepare variety salads
dressings and dressing
4.1.3 Present a variety of
salads and dressings
4.1.4 Store salads and
dressings
5. Prepare 5.1 Preparing 5.1.1 Perform Mis en place . 24 hours
sandwiches sandwiches 5.1.2 Prepare variety of
sandwiches

5.1.3 Present a variety of

sandwiches
5.1.4 Store sandwiches
6. Prepare meat 6.1 Preparing, meat 6.1.1 Perform Mis en place 24 hours
dishes dishes 6.1.2 Cook meat cuts for
service
6.1.3 Present meat cuts for
service
6.1.4 Store meat
7. Prepare 7.1 Preparing 7.1.1 Perform Mis en place 24 hours
vegetable vegetables 7.1.2 Prepare vegetable dishes
dishes dishes ) 7.1.3 Present vegetable dishes
7.1.4 Store vegetable dishes
8. Prepare egg 8.1 Preparing Egg 8.1.1 Perform Mis en place 24 hours
dishes Dishes 8.1.2 Prepare and cook egg
dishes
8.1.3 Present egg dishes
8.1.4 Store egg dishes
 UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
9. Prepare starch 9.1 Preparing 9.1.1 Perform Mis en place 24 hours
products starch dishes 9.1.2 Prepare starch dishes
9.1.3 Present starch dishes
9.1.4 Store starch dishes
10. Prepare poultry 10.1 Preparing 10.1.1 Perform Mis en place 24hours
and game poultry and 10.1.2 Cook poultry and game
dishes game dishes 10.1.3 Plate/present poultry and
game
10.1.4 Store poultry and game
11. Prepare 11.1 Preparing 11.1.1 Perform Mis en place 24hours
seafood seafood 11.1.2 Handle fish and seafood
dishes dishes 11.1.3 Cook fish and shellfish
11.1.4 Plate/present fish and
seafood
11.1.5 Store fish and seafood
12. Prepare 12.1 Preparing 12.1.1 Perform Mis en place 24 hours
desserts desserts 12.1.2 Prepare desserts and
sweet sauces
12.1.3 Plate/present desserts
12.1.4 Store desserts
13. Package 13.1 Packaging 13.1.1 Select packaging 8 hours
prepared prepared food materials
foods 13.1.2 Package food

RESOURCES:

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

TOOLS OFFICE EQUIPMENT MATERIALS

QTY QTY QTY MEAT

1unit Electric fan Beef

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

8 pcs Skimmers, spider 1 unit air condition Pigeon, etc.

8 pcs Strainer,small,fine 1 unit telephones SEAFOOD
computers with
8 pcs Siever,small 3 unit internet connection Fish

8 pcs Strainer,medium 1 unit Fax machine Shellfish

 fine
8 pcs Turner,3” x 6” 2 unit LCD Crustacean

8 pcs Spatula LABORATORY EQUIPMENTS PERISHABLES

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

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

Strainer 1 Dish washing

3 pcs Sauces
Chinois,small unit machine (optional
Strainer Chinois, 1 Blender machine
2 pcs Spices and herbs
medium unit
Pressure cooker
1
4 pcs Funnel, small medium Seasoning
unit
Salamander, griller
8 Braising pan -
4 pcs Funnel, medium medium Canned fruits
unit
6 1 Meat slicer - small
sets Measuring spoon Canned vegetables
unit
1 Meat chopper
10
Tongs, 8 inches machine Noodles
pcs unit
Preparation table
8
8 pcs Tongs, 12 inches with sink & shelves Pasts
unit
(approx. 45x28’’)
1 Bain Marie – table
8
Measuring cup w/4 compartments Rice
sets unit

2 Working s/s table

4 pcs Measuring urn (fabricated) Flour
unit
2 Condiment cabinet
2 pcs Ice cream scoop Sugar
unit
1 Washing sink tables
10
Cheese Cloth w/3 compartments Beans
pcs unit
24 1 Soak sink, optional
pcs Serving spoon FACILITIES
unit
4 Pepper and salt 8
sets Utility shelving Workshop
mill unit
Weighing scale, 5 2 Stainless steel rack
2 unit Laboratory
kgs unit (5 shelves
Weighing scale, 1 Utility cart
4 unit Audio-visual room
1000 grams unit
 4 Floor mops
8 pcs Apple corer Lecture room
pcs
2
8 pcs Wire whisk, small Mop Squeezer Storage/stock room
unit
Wire whisk, 4 Research
8 pcs Broom (Tambo)
medium pcs room/Library
Wire whisk, heavy 4
2 pcs Dust pan REFERENCES
duty pcs
1 pc Can opener Garbage bin (4
4
gals.) Books
unit

8 Liquid soap
8 pcs Kitchen scissors dispenser Manuals
pcs

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

ASSESSMENT METHODS:

 Written examination
 Practical Demonstration
 Direct observation
 Hands-on

COURSE DELIVERY:

 Group Discussion
 Demonstration
 Film Viewing
 Modular instruction
 Practical application
 Reporting
 Industry immersion
 E-learning

TRAINERS 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

*Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03