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:

BASIC COMPETENCIES:

• Participate in workplace communication
• Work in a team environment
• Practice career professionalism
• Practice occupational health and safety procedures

COMMON COMPETENCIES:

• Develop and update industry knowledge
• Observe workplace hygiene procedures
• Perform computer operations
• Perform workplace and safety practices
• Provide effective customer service

CORE COMPETENCIES:

• Clean and maintain kitchen premises
• Prepare stocks, sauces and soups
• Prepare appetizers
• Prepare salads and dressing
• Prepare sandwiches
• Prepare meat dishes
• Prepare vegetables dishes
• Prepare egg dishes
• Prepare starch dishes
• Prepare poultry and game dish(es
• Prepare seafood dishes
• Prepare desserts
• Package prepared food

A person who has achieved this Qualification is competent to be employed in any of the following positions in the Garde Manger, Pastry or in the Hot Kitchen Section as:

• Cook or Commis
• Assistant Cook