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    Specific Instruc

    Uploaded by

    Warren Mateo

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Specific Instruc

    Uploaded by

    Warren Mateo
    3 views4 pages

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    3 views4 pages

    Specific Instruc

    Uploaded by

    Warren Mateo

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Specific Instruction for the candidate

    Qualification COOKERY NC II

    COC 1 PREPARE AND COOK HOT MEALS


     Clean and maintain kitchen premises
    Unit of Competency
     Prepare stocks, sauces and soups
     Prepare meat dishes
     Prepare vegetable dishes
     Prepare egg dishes
     Prepare poultry and game dishes
     Prepare seafood dishes
     Prepare starch products
     Package prepared food

    General Instruction:

    After provided with the needed equipment, supplies and materials trainee must completely
    demonstrate how to Clean and maintain kitchen premises prepare stocks, sauces and soups, prepare
    meat dishes, prepare vegetable dishes, prepare egg dishes, prepare poultry and game
    dishes, prepare seafood dishes, prepare starch products, package prepared food given 6
    hrs. to perform the tasks.

    Specific Instruction:
    1. Clean, sanitize and store equipment
    2. Clean and sanitize premises
    3. Perform Mise en place
    4. Prepare stocks, glazes and essences required for menu items
    5. Prepare soups required for menu items
    6. Prepare sauces required for menu items
    7. Store and reconstitute stocks, sauces and soups
    8. Cook meat cuts for service
    9. Present meat cuts for service
    10.Prepare vegetable dishes
    11.Present vegetable dishes
    12.Prepare and cook egg dishes
    13.Present egg dishes
    14.Prepare starch dishes
    15.Present Starch dishes
    16.Cook poultry and game dishes
    17.Plate/present poultry and game dishes
    18.Handle fish and seafood
    19.Cook fish and shellfish
    20.Plate/Present fish and seafood
    21.Select packaging materials
    22.Package food
    Specific Instruction for the candidate

    Qualification COOKERY NC II

    COC 2 PREPARE COLD MEALS


     Clean and maintain kitchen premises
    Unit of Competency
    Prepare appetizers
     Prepare salads and dressings
     Prepare sandwiches
     Package prepared food

    General Instruction:

    After provided with the needed equipment, supplies and materials trainee must completely
    demonstrate how to Clean and maintain kitchen premises, Prepare salads and dressings,
    Prepare sandwiches , Package prepared food given 6 hrs. to perform the tasks.

    Specific Instruction:
    1. Clean, sanitize and store equipment
    2. Clean and sanitize premises
    3. Perform Mise en place
    4. Prepare a range of appetizers
    5. Present a range of appetizers
    6. Prepare a variety salads and dressings
    7. Present a variety of salads and dressings
    8. Prepare a variety of sandwiches
    9. Present a variety of sandwiches
    10.Select packaging materials
    11.Package food
    Specific Instruction for the candidate

    Qualification COOKERY NC II

    COC 3 PREPARE SWEETS


     Clean and maintain kitchen premises
    Unit of Competency
     Prepare desserts
     Package prepared food

    General Instruction:

    After provided with the needed equipment, supplies and materials trainee must completely
    demonstrate how to Clean and maintain kitchen premises, Clean and maintain kitchen
    premises , Prepare desserts, Package prepared food given 6 hrs. to perform the tasks.

    Specific Instruction:
    1. Clean, sanitize and store equipment
    2. Clean and sanitize premises
    3. Perform Mise en place
    4. Prepare desserts and sweet sauces
    5. Plate/Present desserts
    6. Store desserts
    7. Select packaging materials
    8. Package food

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