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COOKERY NC II
Home
TOP Link
Attendance
1st Year SY 2021- 2022
Self-declaration
Schedule
Start here
Self Assessment
Learner's Characteristics
Pre-test
COVID-19
Basic/Common
Basic Competencies
Common Competencies
Core Competencies
UC1-Clean and Maintain Kitchen Premises
LO1-Clean, sanitize and store equipment
Information sheet 1-1
Self-check 1-1.1
LO2-Clean and sanitize premises
Information Sheet 1-2
Self-Check 1-2.1
LO3-How to Handle Hazardous Household Waste
Information Sheet 1-3.1
Self-Check 1-3.1
Performing Solid Waste Management in the Workplace
UC2-Prepare Stocks, Sauces And Soups
Stock and Sauce
Soup
Self-Check 2.1
UC3-Prepare appetizers
Mise’ en place
Self-check
Hot Appetizer
Cold Appetizer
Self Check
UC4-Prepare salads and dressing
Dressing
Leafy Salad
Non-leafy Salad
Self Check
UC5-Prepare sandwiches
Introduction
Sandwich
Hot sandwich
Cold Sandwich
UC6-Prepare meat dishes
Identifying Meat Composition
Determining the Types and Characteristics of Meat
Self CHeck 6.1
Meat Fabrication
Determining the Primal and Sub-primal Cuts of Meat
Activity Name Cut
Handling Meat Safely
Preparing Meat for Cooking
Cooking Meat Dishes
Plating Meat Dishes
Self-check 6.2
UC7-Prepare vegetables dishes
Preparing Vegetables for Cooking
Cooking and Plating Vegetables
UC8-Prepare egg dishes
Egg Dishes
Self Check
UC9-Prepare starch dishes
Activty
Preparing Potato Dishes
Activity
Preparing Rice Dishes
Activity
Preparing Pasta Dishes
Pasta Fiesta
UC10-Prepare poultry and game dishes
Activity: 4Ps (Put the Poultry in their Proper Places)
Introduction to Game Meats
Activity: Game of the Game Animals
Cuts of Poultry Meat
Activity: Name that Poultry Meat Cut
Handling Poultry and Game Meat Safely
Activity: Safe Zone
Preparing Poultry and Game Meats for Cooking
Activity: Ready the Poultry
Cooking Poultry and Game Dishes
Broiling and Grilling Poultry and Game Meats
Smoking Poultry and Game Meats
Frying Poultry and Game Meat
Braising and Stewing Poultry and Game Meats
Poaching and Steaming Poultry and Game Meats
Plating Poultry and Game Dishes
Activity: Checkin' the Chicken
UC11-Prepare seafood dishes
Introduction to Fish
Introduction to Shellfish
Self-check 11.1
Seafood Fabrication
Activity 11.2
Preparing Fish for Cooking
Activity 11.3
Plating Seafood Dishes
Preparing Shellfish for Cooking
Cooking Seafood Dishes
Cooking Seafood Dishes
Broiling and Grilling Seafoods
Frying Seafood
Braising and Stewing Seafoods
Steaming and Poaching Seafood
UC12-Prepare desserts
Dessert and Sweets
Plating and Storage
Recipes
UC13-Package prepared food
Task Sheet
COC 1- Prepare and Cook Hot meals
Part 1- Meat Course
Part 2- Poultry Course
Part 3- Seafood Course
COC 2- Prepare Cold Meals
Part 1- Hot and Cold Appetizer
Part 2- Salad and Sandwich
COC 3- Prepare Sweets
Part 1- Hot dessert
Part 2- Cold Dessert
Recipe
Institutional Assessment
Fundamentals of Professional Cookery
COC 1- Prepare and Cook Hot Meals
Part 1- Preparing Stocks, Sauces, and Soup
Part 2- Meat Dishes
Part 3- Poultry Dishes
Part 4- Seafood Dishes
Part 5- Preparing Egg, Vegetable and Farinaceous Dishes
COC 2- Prepare Cold Meals
Part 1-Appetizers and Hors d'oeuvres
Part 2-Salads and Salad Dressings
Part 3- Sandwiches
COC 3- Prepare Sweets
Part 1- Hot Dessert
Part 2- Cold Dessert
Training Evaluation
COOKERY NC II
Home
TOP Link
Attendance
1st Year SY 2021- 2022
Self-declaration
Schedule
Start here
Self Assessment
Learner's Characteristics
Pre-test
COVID-19
Basic/Common
Basic Competencies
Common Competencies
Core Competencies
UC1-Clean and Maintain Kitchen Premises
LO1-Clean, sanitize and store equipment
Information sheet 1-1
Self-check 1-1.1
LO2-Clean and sanitize premises
Information Sheet 1-2
Self-Check 1-2.1
LO3-How to Handle Hazardous Household Waste
Information Sheet 1-3.1
Self-Check 1-3.1
Performing Solid Waste Management in the Workplace
UC2-Prepare Stocks, Sauces And Soups
Stock and Sauce
Soup
Self-Check 2.1
UC3-Prepare appetizers
Mise’ en place
Self-check
Hot Appetizer
Cold Appetizer
Self Check
UC4-Prepare salads and dressing
Dressing
Leafy Salad
Non-leafy Salad
Self Check
UC5-Prepare sandwiches
Introduction
Sandwich
Hot sandwich
Cold Sandwich
UC6-Prepare meat dishes
Identifying Meat Composition
Determining the Types and Characteristics of Meat
Self CHeck 6.1
Meat Fabrication
Determining the Primal and Sub-primal Cuts of Meat
Activity Name Cut
Handling Meat Safely
Preparing Meat for Cooking
Cooking Meat Dishes
Plating Meat Dishes
Self-check 6.2
UC7-Prepare vegetables dishes
Preparing Vegetables for Cooking
Cooking and Plating Vegetables
UC8-Prepare egg dishes
Egg Dishes
Self Check
UC9-Prepare starch dishes
Activty
Preparing Potato Dishes
Activity
Preparing Rice Dishes
Activity
Preparing Pasta Dishes
Pasta Fiesta
UC10-Prepare poultry and game dishes
Activity: 4Ps (Put the Poultry in their Proper Places)
Introduction to Game Meats
Activity: Game of the Game Animals
Cuts of Poultry Meat
Activity: Name that Poultry Meat Cut
Handling Poultry and Game Meat Safely
Activity: Safe Zone
Preparing Poultry and Game Meats for Cooking
Activity: Ready the Poultry
Cooking Poultry and Game Dishes
Broiling and Grilling Poultry and Game Meats
Smoking Poultry and Game Meats
Frying Poultry and Game Meat
Braising and Stewing Poultry and Game Meats
Poaching and Steaming Poultry and Game Meats
Plating Poultry and Game Dishes
Activity: Checkin' the Chicken
UC11-Prepare seafood dishes
Introduction to Fish
Introduction to Shellfish
Self-check 11.1
Seafood Fabrication
Activity 11.2
Preparing Fish for Cooking
Activity 11.3
Plating Seafood Dishes
Preparing Shellfish for Cooking
Cooking Seafood Dishes
Cooking Seafood Dishes
Broiling and Grilling Seafoods
Frying Seafood
Braising and Stewing Seafoods
Steaming and Poaching Seafood
UC12-Prepare desserts
Dessert and Sweets
Plating and Storage
Recipes
UC13-Package prepared food
Task Sheet
COC 1- Prepare and Cook Hot meals
Part 1- Meat Course
Part 2- Poultry Course
Part 3- Seafood Course
COC 2- Prepare Cold Meals
Part 1- Hot and Cold Appetizer
Part 2- Salad and Sandwich
COC 3- Prepare Sweets
Part 1- Hot dessert
Part 2- Cold Dessert
Recipe
Institutional Assessment
Fundamentals of Professional Cookery
COC 1- Prepare and Cook Hot Meals
Part 1- Preparing Stocks, Sauces, and Soup
Part 2- Meat Dishes
Part 3- Poultry Dishes
Part 4- Seafood Dishes
Part 5- Preparing Egg, Vegetable and Farinaceous Dishes
COC 2- Prepare Cold Meals
Part 1-Appetizers and Hors d'oeuvres
Part 2-Salads and Salad Dressings
Part 3- Sandwiches
COC 3- Prepare Sweets
Part 1- Hot Dessert
Part 2- Cold Dessert
Training Evaluation
More
Home
TOP Link
Attendance
1st Year SY 2021- 2022
Self-declaration
Schedule
Start here
Self Assessment
Learner's Characteristics
Pre-test
COVID-19
Basic/Common
Basic Competencies
Common Competencies
Core Competencies
UC1-Clean and Maintain Kitchen Premises
LO1-Clean, sanitize and store equipment
Information sheet 1-1
Self-check 1-1.1
LO2-Clean and sanitize premises
Information Sheet 1-2
Self-Check 1-2.1
LO3-How to Handle Hazardous Household Waste
Information Sheet 1-3.1
Self-Check 1-3.1
Performing Solid Waste Management in the Workplace
UC2-Prepare Stocks, Sauces And Soups
Stock and Sauce
Soup
Self-Check 2.1
UC3-Prepare appetizers
Mise’ en place
Self-check
Hot Appetizer
Cold Appetizer
Self Check
UC4-Prepare salads and dressing
Dressing
Leafy Salad
Non-leafy Salad
Self Check
UC5-Prepare sandwiches
Introduction
Sandwich
Hot sandwich
Cold Sandwich
UC6-Prepare meat dishes
Identifying Meat Composition
Determining the Types and Characteristics of Meat
Self CHeck 6.1
Meat Fabrication
Determining the Primal and Sub-primal Cuts of Meat
Activity Name Cut
Handling Meat Safely
Preparing Meat for Cooking
Cooking Meat Dishes
Plating Meat Dishes
Self-check 6.2
UC7-Prepare vegetables dishes
Preparing Vegetables for Cooking
Cooking and Plating Vegetables
UC8-Prepare egg dishes
Egg Dishes
Self Check
UC9-Prepare starch dishes
Activty
Preparing Potato Dishes
Activity
Preparing Rice Dishes
Activity
Preparing Pasta Dishes
Pasta Fiesta
UC10-Prepare poultry and game dishes
Activity: 4Ps (Put the Poultry in their Proper Places)
Introduction to Game Meats
Activity: Game of the Game Animals
Cuts of Poultry Meat
Activity: Name that Poultry Meat Cut
Handling Poultry and Game Meat Safely
Activity: Safe Zone
Preparing Poultry and Game Meats for Cooking
Activity: Ready the Poultry
Cooking Poultry and Game Dishes
Broiling and Grilling Poultry and Game Meats
Smoking Poultry and Game Meats
Frying Poultry and Game Meat
Braising and Stewing Poultry and Game Meats
Poaching and Steaming Poultry and Game Meats
Plating Poultry and Game Dishes
Activity: Checkin' the Chicken
UC11-Prepare seafood dishes
Introduction to Fish
Introduction to Shellfish
Self-check 11.1
Seafood Fabrication
Activity 11.2
Preparing Fish for Cooking
Activity 11.3
Plating Seafood Dishes
Preparing Shellfish for Cooking
Cooking Seafood Dishes
Cooking Seafood Dishes
Broiling and Grilling Seafoods
Frying Seafood
Braising and Stewing Seafoods
Steaming and Poaching Seafood
UC12-Prepare desserts
Dessert and Sweets
Plating and Storage
Recipes
UC13-Package prepared food
Task Sheet
COC 1- Prepare and Cook Hot meals
Part 1- Meat Course
Part 2- Poultry Course
Part 3- Seafood Course
COC 2- Prepare Cold Meals
Part 1- Hot and Cold Appetizer
Part 2- Salad and Sandwich
COC 3- Prepare Sweets
Part 1- Hot dessert
Part 2- Cold Dessert
Recipe
Institutional Assessment
Fundamentals of Professional Cookery
COC 1- Prepare and Cook Hot Meals
Part 1- Preparing Stocks, Sauces, and Soup
Part 2- Meat Dishes
Part 3- Poultry Dishes
Part 4- Seafood Dishes
Part 5- Preparing Egg, Vegetable and Farinaceous Dishes
COC 2- Prepare Cold Meals
Part 1-Appetizers and Hors d'oeuvres
Part 2-Salads and Salad Dressings
Part 3- Sandwiches
COC 3- Prepare Sweets
Part 1- Hot Dessert
Part 2- Cold Dessert
Training Evaluation
Prepare stocks, glazes and essences required for menu items
Stock-Sauces-Soups-2-1-1
How to Prepare Stock
The five Mother Sauce
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