NC II Certificate in Cookery
Description:
This program prepares graduates for entry-level employment as an assistant prep cook or line cook in restaurants, hotels, catering companies, cargo ships and other culinary
establishments. Students learn the fundamentals of food preparation and quantity food production.
This is an ideal program for students and for professionals interested in a career in
culinary. This program is also designed to assist experienced chefs gain recognition
and qualification by acknowledging their current skills and abilities and providing gap
training where required.
This once-a-week course is also designed for working students or professionals
who would like to gain knowledge and skills in Culinary. It
comes with a TESDA National Certificate II, which could help start a career in the
culinary field.
COURSE OUTLINE:
Classroom Training
HACCP Food Safety
Cooking Methods and Techniques
Product Knowledge (Meat, Seafood, Vegetables)
Pastry Product Knowledge
Hands-on Training:
International dishes applying all the cooking
methods (Includes appetizer, salads, soups,
main course, vegetables, and starch preparation)
Asian Cookery
Basic Bread and Pastry Production
Internship is required
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