| Course Code: TRSCOK212
Code No. Units of Competency BASIC COMPETENCIES 500311105 Participate in workplace communication 500311106 Work in team environment 500311107 Practice career professionalism 500311108 Practice occupational health and safety procedures COMMON COMPETENCIES TRS311201 Develop and update industry knowledge TRS311202 Observe workplace hygiene procedures TRS311203 Perform computer operations TRS311204 Perform workplace and safety practices TRS311205 Provide effective customer service CORE COMPETENCIES TRS512328 Clean and maintain kitchen premises TRS512331 Prepare stocks, sauces and soups TRS512381 Prepare appetizers TRS512382 Prepare salads and dressing TRS512330 Prepare sandwiches TRS512383 Prepare meat dishes TRS512384 Prepare vegetables dishes TRS512385 Prepare egg dishes TRS512386 Prepare starch dishes TRS512333 Prepare poultry and game dishes TRS512334 Prepare seafood dishes |
| JOB DESCRIPTION
Clean kitchen areas, prepare hot, cold meals and desserts for guests in various food and beverage service facilities . ENTRY REQUIREMENTS Can communicate both in oral and written; physically and mentally fit; with good moral character; and, perform basic mathematical computation. |
| JOB OPPORTUNITIES
Upon completion of the course, trainees/students maybe employed as COOK or ASSISTANT COOK |
| EVIDENCES
Upon completion of the Course, the trainee/student must be able to: · Prepare and cook hot meals · Prepare Cold Meals · Prepare Sweets NATIONAL ASSESSMENT To attain the National Qualification of Cookery NC II, the candidate must demonstrate competence in all the units. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General. |