TRAINING REGULATIONS FOR
COOKERY NCII
SECTION1 COokery NCII QUALIFICATION
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.
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A
The Units of Competency comprising this Qualification include the following:
CODE NO. BASIC COMPETENCIES
500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
CODE NO. BASIC COMPETENCIES
TRS11201 Develop and update industry knowledge
TRS11202 Observe workplace hygiene procedures
TRS11203 Perform computer operations
TRS11204 Perform workplace and safety practices
TRS31205 Provide effective customer service
CODE NO. BASIC COMPETENCIES
TRS12328 Clean and maintain kitchen premises
TRS12331 Prepare stocks, sauces and soups
TRS12381 Prepare appetizers
TRS12382 Prepare salads and dressing
TRS12330 Prepare sandwiches
TRS12383 Prepare meat dishes
TRS12384 Prepare vegetable dishes
TRS12385 Prepare egg dishes
TRS12386 Prepare starch dishes
TRS12333 Prepare poultry and game dishes
TRS12334 Prepare seafood dishes
TRS12335 Present desserts
TRS12340 Package prepared food
A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manager, Pastry or in the Kitchen Section as:
This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant) as shown in Annex A
The Units of Competency comprising this Qualification include the following:
CODE NO. BASIC COMPETENCIES
500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
CODE NO. BASIC COMPETENCIES
TRS11201 Develop and update industry knowledge
TRS11202 Observe workplace hygiene procedures
TRS11203 Perform computer operations
TRS11204 Perform workplace and safety practices
TRS31205 Provide effective customer service
CODE NO. BASIC COMPETENCIES
TRS12328 Clean and maintain kitchen premises
TRS12331 Prepare stocks, sauces and soups
TRS12381 Prepare appetizers
TRS12382 Prepare salads and dressing
TRS12330 Prepare sandwiches
TRS12383 Prepare meat dishes
TRS12384 Prepare vegetable dishes
TRS12385 Prepare egg dishes
TRS12386 Prepare starch dishes
TRS12333 Prepare poultry and game dishes
TRS12334 Prepare seafood dishes
TRS12335 Present desserts
TRS12340 Package prepared food
A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manager, Pastry or in the Kitchen Section as:
- Cook
- Assistant Cook