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TR - COMMERCIAL COOKING NC II Promulgated March 2005 COMMERCIAL COOKING NC II TRAININGREGULATIONS TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENTAUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila TABLE OF CONTENTSTOURISM SECTOR(HOTEL AND RESTAURANT) COMMERCIAL COOKING NC II Page No. SECTION 1COMMERCIAL COOKING NC II QUALIFICATION1- 2SECTION 2 COMPETENCY STANDARDS BasicCompetencies 3 - 17 Common Competencies 18 - 35 CoreCompetencies 36 - 100SECTION 3TRAINING STANDARDS3.1 Curriculum Design 101 - 1133.2 Training Delivery 114 - 1153.3 Trainee Entry Requirements 1153.4 List of Tools, Equipment and Materials 115 - 1183.5 Training Facilities 1193.6 Trainer’s Qualifications 1193.7 Institutional Assessment 119SECTION 4NATIONAL ASSESSMENT AND CERTIFICATIONARRANGEMENTS 120 - 121COMPETENCY MAP 122DEFINITION OF TERMS 123 - 124 TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 ACKNOWLEDGEMENTS 125 - 126 TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 TRAINING REGULATIONS FORCOMMERCIAL COOKING NC IISECTION 1 COMMERCIAL COOKING NC II QUALIFICATION The COMMERCIAL COOKING NC II Qualification consists of competencies thata person must achieve to clean kitchen areas, cook hot and cold meals, and prepare,portion and plate meat/food to guests in hotels, motels, restaurants, clubs, canteens,resorts and luxury lines/cruises.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 500311105Participate in workplace communication500311106Work in a team environment500311107Practice career professionalism500311108Practice occupational health and safety procedures CODE NO.COMMON COMPETENCIES TRS311201Develop and update industry knowledgeTRS311202Observe workplace hygiene proceduresTRS311203Perform computer operationsTRS311204Perform workplace and safety practicesTRS311205Provide effective customer service CODE NO.CORE COMPETENCIES TRS512328Clean and maintain kitchen premisesTRS512325Organize and prepare foodTRS512338Select, prepare and cook meatTRS512327Receive and store kitchen suppliesTRS512331Prepare stocks, sauces and soupsTRS512339Prepare cook and serve food for menusTRS512329Prepare appetizers and saladsTRS512330Prepare sandwichesTRS512332Prepare vegetables, fruits, eggs and starch productsTRS512333Prepare and cook poultry and game TR - COMMERCIAL COOKING NC II (Amended) Promulgated July 2009 1
