ENHANCED COURSE DESIGN Enhanced Course Outline based on TESDA Training Suggested Regulations for CERTIFICATION Training Methods Commercial Cooking NC III Nominal Duration* (Core Competencies) Plan and prepare food for ala carte and 20 COC 1: Plan and prepare foods Lecture/Discussion buffets Plan and prepare food for ala carte Video Presentation and buffets Plan ala carte and buffet items Actual Demonstration Prepare pates and terrines Prepare, produce and present foods Hands-On Plan, prepare and display a buffet for ala carte and buffets Select, prepare and serve specialized Store ala carte and buffet items food items Prepare pates and terrines 20 Lecture/Discussion Select, prepare and serve specialty Prepare pates and terrines Video Presentation cuisines Present pates and terrines Actual Demonstration Establish and maintain quality control Develop new recipes Hands-On COC1 leading to National Plan, prepare and display a buffet 20 Lecture/Discussion Certificate in Commercial Plan and design a buffet Video Presentation Cooking NC III Prepare for the buffet Actual Demonstration Display food items Hands-On Present buffet in a safe and hygienic manner Select, prepare and serve specialized 20 Lecture/Discussion food items Video Presentation Select specialized food items Actual Demonstration Plan menus and/or promotional Hands-On strategies Prepare and present (dishes using) specialized food items Implement hygienic and safe practices Select, prepare and serve specialty 20 Lecture/Discussion Note: To qualify for National cuisines Video Presentation Certification in Commercial Plan specialized cuisine Actual Demonstration Cooking NC III, all Select and purchase food for menu Hands-On Competencies must be items acquired Select and use equipment and techniques for preparation, cooking and service Prepare, cook and serve a range of menu items Implement safe and hygienic practices Establish and maintain quality control 20 Establish and implement procedures for quality control Monitor and solve quality related problems
ENHANCED COURSE DESIGN Enhanced Course Outline based on TESDA Training Regulations for Commercial Cooking NC III (Core Competencies) Nominal Duration* Suggested Training Methods CERTIFICATION Plan and prepare food for ala carte and buffets Plan ala carte and buffet items Prepare, produce and present foods for ala carte and buffets Store ala carte and buffet items 20 Lecture/Discussion Video Presentation Actual Demonstration Hands-On COC 1: Plan and prepare foods Plan and prepare food for ala carte and buffets Prepare pates and terrines Plan, prepare and display a buffet Select, prepare and serve specialized food items Select, prepare and serve specialty cuisines Establish and maintain quality control COC1 leading to National Certificate in Commercial Cooking NC III Prepare pates and terrines Prepare pates and terrines Present pates and terrines Develop new recipes 20 Lecture/Discussion Video Presentation Actual Demonstration Hands-On Plan, prepare and display a buffet Plan and design a buffet Prepare for the buffet Display food items Present buffet in a safe and hygienic manner 20 Lecture/Discussion Video Presentation Actual Demonstration Hands-On Select, prepare and serve specialized food items Select specialized food items Plan menus and/or promotional strategies Prepare and present (dishes using) specialized food items Implement hygienic and safe practices 20 Lecture/Discussion Video Presentation Actual Demonstration Hands-On Select, prepare and serve specialty cuisines Plan specialized cuisine Select and purchase food for menu items Select and use equipment and techniques for preparation, cooking and service Prepare, cook and serve a range of menu items Implement safe and hygienic practices 20 Lecture/Discussion Video Presentation Actual Demonstration Hands-On Note: To qualify for National Certification in Commercial Cooking NC III, all Competencies must be acquired Establish and maintain quality control Establish and implement procedures for quality control Monitor and solve quality related problems 20
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