What are the common competencies of cookery NC II?
What are the common competencies of cookery NC II?
Cookery NC II
| CODE NO. | CORE COMPETENCIES |
|---|---|
| TRS512328 | Clean and maintain kitchen premises |
| TRS512331 | Prepare stocks, sauces and soups |
| TRS512381 | Prepare appetizers |
| TRS512382 | Prepare salads and dressing |
What are the 3 competencies of cookery NC II?
The course structure for Commercial Cooking NC II is divided into three main competencies:
- Basic Competencies (18 hours) Participate in workplace communication. Work in a team environment.
- Common Competencies (18 hours) Develop and update industry knowledge.
- Core Competencies (280 hours) Clean and maintain kitchen premises.
What is cookery nc2?
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.
What is the No 2 core competency of cookery nc2?
Course Description The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook/pre- pare hot, cold meals and desserts for guests in various food and beverage service facilities.
What do you need to know about cookery NC II?
The COOKERY NC II Qualification consists of competencies that a person must achieve to clean kitchen areas, cook/pre- pare hot, cold meals and desserts for guests in various food and beverage service facilities. Nominal Duration • Basic Competencies 68 hrs.
How many pages are in TR-cookery NC II?
TR – Cookery NC II.doc – TRAINING REGULATIONS COOKERY NC II… This preview shows page 1 – 5 out of 89 pages.
What can you do with a NC in pastry?
A person who has achieved this qualification and awarded National Certificate (NC) is competent to be employed in any of the following positions in the garde manger, pastry or in the hot kitchen as a commis or assistant cook.
What are the competencies of a food service qualification?
The qualification consists of competencies that a person must perform/achieve including preparing hot, cold meals and desserts for guests in various food service facilities.