In today’s fast-paced world, more people rely on food service establishments for delicious and convenient meals, driving a growing demand for skilled cooks and chefs. The Cookery course, developed by TESDA, is designed to provide individuals with the skills and knowledge needed to prepare a wide variety of dishes. This comprehensive program focuses on essential areas such as cooking techniques, meal planning, kitchen sanitation, and safety protocols.
Also read: TESDA Food Production (Professional Cookery) Courses
For those unable to attend in-person classes, the Cookery NC II course is also available online under TESDA Online Program (TOP) offering a flexible and convenient learning option. Whether in a traditional classroom or through online study, this course equips students with the expertise to succeed in the culinary industry.
Benefits
Here are some of the benefits that you can gain from enrolling in Cookery NC II Course by TESDA:
- Hands-On Experience – This course provides essential hands-on training in cooking, helping students develop skills and techniques needed for a successful culinary career.
- Industry-Recognized Training – Aligned with TESDA standards, this course equips graduates with the knowledge and skills to meet industry demands, making them highly competitive in the job market.
- Diverse Career Opportunities – Graduates can pursue careers as line cooks, pastry chefs, sous chefs, or even start their own restaurant or catering business.
- Personal Development – The course fosters discipline, professionalism, time management, and the ability to work under pressure—key qualities for success in any field.
- Continuous Learning – The culinary field is ever-evolving. Students can continue growing their skills through TESDA workshops and seminars.
Cookery NC II
The Cookery NC II qualification includes skills needed to clean kitchen areas and prepare hot meals, cold dishes, and desserts for guests in food and beverage service facilities.
Units of Competency
To boost performance, it’s vital to develop essential skills in various areas.
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 vegetable dishes
- Prepare egg dishes
- Prepare starch dishes
- Prepare poultry and game dishes
- Prepare seafood dishes
- Prepare desserts
- Package prepared food
Career Opportunities
A person who has achieved this qualification is competent to be employed in any of the following positions within the Garde Manger, Pastry, or Hot Kitchen sections:
- Cook or Commis
- Assistant Cook
Training Duration
- Basic: 18 Hours
- Common: 18 Hours
- Core: 280 Hours
Total: 316 Hours
Qualifications
To enter this course, trainees or students should meet the following qualifications:
- Proficient in both oral and written communication
- Physically and mentally fit
- Possesses strong moral character
- Skilled in basic mathematical computation
This list does not cover specific institutional requirements like education, work experience, and other prerequisites set by the school or training center offering the TVET program.
Sample of Certificate of Completion
Cookery NC II Online Course
The TESDA Online Program offers courses to help Filipinos improve skills and job opportunities. One highlight is the Cookery NC II online course, perfect for those pursuing a culinary career or upgrading cooking skills. This flexible course covers cooking techniques, menu planning, kitchen management, and food presentation, equipping learners with the skills to succeed in the culinary field.
Modules
In this course, 8 modules make up the Cookery NC II certification. Each module is designed to provide a comprehensive understanding of different aspects of cookery, including food preparation, cooking techniques, and kitchen hygiene.
a. Fundamentals of Professional Cookery
This module is a prerequisite for hands-on food preparation, providing essential knowledge and skills for working in the kitchen.
UNIT 1: Introduction to Professional Cookery
- Lesson 1: The Kitchen Department
- Lesson 2: The Kitchen Staff
By the end of this unit, the learner must be able to:
- Identify the organizational structure inside the kitchen
- Distinguish the importance of the roles of the kitchen staff
- Enumerate several duties and responsibilities of the kitchen staff
- Identify professional work habits observed in the kitchen
UNIT 2: Basics of Professional Cookery
- Lesson 1: Common Kitchen Tools, Utensils, and Equipment
- Lesson 2: Measurements and Conversions
- Lesson 3: Food Safety
- Lesson 4: Occupational Health and Safety Procedure
- Lesson 5: Knife Skills
By the end of this unit, the learner must be able to:
- Identify common kitchen tools, utensils, and equipment in the kitchen
- Convert kitchen measurements
- Practice food and occupational safety procedures
- Demonstrate basic knife skills and
- Define basic and foreign culinary terms commonly used in the kitchen.
b. Preparing Stocks, Sauces, and Soup
This module covers the steps involved in preparing and storing stocks, sauces, and soups, along with providing standard recipes.
Unit 1: Preparing Stocks
- Lesson 1: Introduction to Stocks
- Lesson 2: Preparing Stocks
- Lesson 3: Straining and Storing Stocks
By the end of this unit, the learner must be able to:
- Identify the common ingredients used in preparing stocks
- Identify the characteristics of good quality stocks
- Demonstrate the basic procedure of producing stocks appropriate to the stock type, and
- Demonstrate the correct method for straining and storing stocks
Unit 2: Preparing Sauces
- Lesson 1: Introduction to Sauces
- Lesson 2: Preparing and Storing Sauces
By the end of this unit, the learner must be able to:
- Identify the common ingredients used in preparing sauces
- Identify the difference between mother sauces and derivative sauces
- Demonstrate the basic procedure of preparing a mother sauce, and
- Explain the process of emulsification.
Unit 3: Preparing Soups
- Lesson 1: Introduction to Soups
- Lesson 2: Preparing and Storing Soups
By the end of this unit, the learner must be able to:
- Identify the common ingredients used in preparing soup
- Identify the different classifications of soups
- Demonstrate the basic procedure of preparing a consommé, and
- Demonstrate the basic procedure of preparing a purée.
c. Preparing Egg, Vegetable and Farinaceous Dishes
This module aims to provide you with the necessary knowledge and skills to master the fundamental techniques of cooking eggs. Additionally, it will introduce you to the essential procedures for preparing vegetable and starch-based dishes.
UNIT 1: Preparing Egg Dishes
- Lesson 1: Introduction to Egg Dishes
- Lesson 2: Cooking Egg Dishes
By the end of this unit, the learner must be able to:
- Identify the components of an egg
- Determine the desirable qualities of eggs
- Handle and store fresh eggs properly
- Prepare eggs using various cooking methods
UNIT 2: Preparing Vegetable Dishes
- Lesson 1: Introduction to Vegetables
- Lesson 2: Preparing Vegetables for Cooking
- Lesson 3: Cooking and Plating Vegetables
By the end of this unit, the learner must be able to:
- Determine the types and characteristics of vegetables
- Identify the qualities of vegetables
- Prepare vegetable dishes
- Perform procedures for controlling changes in the quality of vegetables
UNIT 3: Preparing Farinaceous Dishes
- Lesson 1: Introduction to Farinaceous Products
- Lesson 2: Preparing Potato Dishes
- Lesson 3: Preparing Rice Dishes
- Lesson 4: Preparing Pasta Dishes
By the end of this unit, the learner must be able to:
- Identify the different farinaceous products
- Handle and store farinaceous products safely
- Prepare the following farinaceous products using various cooking techniques
d. Preparing Seafood Dishes
This module will provide you with the essential knowledge and skills required to confidently prepare and cook a variety of delicious fish and shellfish dishes.
Unit 1: Introduction to Seafood
- Lesson 1: Introduction to Fish
By the end of this unit, the learner must be able to:
- Identify the different parts of a fish
- Determine the types of fish
- Identify the types of shellfish
Unit 2: Seafood Fabrication
- Lesson 1: Handling Seafood Safely
- Lesson 2: Preparing Fish for Cooking
- Lesson 3: Preparing Shellfish for Cooking
- Lesson 4: Cooking Seafood Dishes
- Lesson 5: Plating Seafood Dishes
By the end of this unit, the learner must be able to:
- Perform and observe measures for the safe handling of seafood
- Demonstrate proper procedures for preparing fish and shellfish for cooking
- Use different cooking methods in preparing seafood dishes
e. Preparing Poultry and Game Dishes
This module will provide you with the necessary knowledge and skills to successfully prepare and cook various types of poultry, including chicken, turkey, duck, and quail, as well as furred and feathered game animals.
UNIT 1: Introduction to Poultry and Game Meats
- Lesson 1: Introduction to Poultry Meat
- Lesson 2: Introduction to Game Meats
By the end of this unit, the learner must be able to:
- Determine the characteristics and differences between different types of poultry meat
- Identify the common and other sources of poultry meat
- Determine the classification and uses of game meats
UNIT 2: Poultry and Game Meat Fabrication
- Lesson 1: Cuts of Poultry Meat
- Lesson 2: Handling Poultry and Game Meat Safely
- Lesson 3: Preparing Poultry and Game Meats for Cooking
- Lesson 4: Cooking Poultry and Game Dishes
- Lesson 5: Plating Poultry and Game Dishes
By the end of this unit, the learner must be able to:
- Identify the primal and sub-primal cuts of poultry meat
- Handle poultry and game meat safely
- Perform basic techniques for preparing poultry and game meat.
f. Preparing Meat Dishes
This module will cover the necessary knowledge and skills for cooking beef, pork, and lamb. The preparation of meat from other sources, such as fowl and game animals, will be discussed in a separate module.
UNIT 1: Introduction to Meat
- Lesson 1: Identifying the Composition and Structure of Meat
- Lesson 2: Determining the Types and Characteristics of Meat
By the end of this unit, the learner must be able to:
- Identify the composition and structure of meat
- Determine the desirable qualities of meat
- Identify the quality grade of different types of meat
UNIT 2: Meat Fabrication
- Lesson 1: Determining the Primal and Sub-primal Cuts of Meat
- Lesson 2: Handling Meat Safely
- Lesson 3: Preparing Meat for Cooking
- Lesson 4: Cooking Meat Dishes
- Lesson 5: Plating Meat Dishes
By the end of this unit, the learner must be able to:
- Perform proper procedures for handling meat
- Determine the primal and sub-primal cuts of meat
- Demonstrate the basic techniques for preparing meat.
g. Preparing Sandwiches
The module focuses on the skills and knowledge needed to effectively prepare and present salads and dressings. It is a self-paced component of the Cookery NC II cluster, specifically designed for those interested in preparing cold meals. This module provides comprehensive guidance on the proper procedures for preparing salads and dressings, ensuring that readers gain the necessary expertise.
UNIT 1: Introduction to Sandwiches
- Lesson 1: Identifying the Components of Sandwiches
- Lesson 2: Common Sandwich Preparation Tools and Equipment
- Lesson 3: Observing Kitchen Safety and Sanitation Measures
By the end of this unit, the learner must be able to:
- Define what is a sandwich
- Determine the types of sandwiches and the components of a sandwich
- Identify the common tool and equipment used in preparing sandwiches
- Perform and apply the basic techniques in preparing sandwiches
UNIT 2: Preparing and Plating Sandwiches
- Lesson 1: Basic Sandwich Preparation Techniques
- Lesson 2: Preparing Sandwiches
- Lesson 3: Plating and Holding Sandwiches
By the end of this unit, the learner must be able to:
- Prepare a variety of sandwich types
- Plate the different types of sandwiches
- Perform the proper procedures for holding sandwiches.
h. Preparing Salads and Salad Dressings
Preparing Salads and Dressings module focuses on the necessary skills to prepare and present salads and dressings. This self-paced module is part of the larger Cookery NC II: Preparing Cold Meals cluster. Throughout this module, you will acquire the knowledge and skills required to effectively prepare salads and dressings.
UNIT 1: Introduction to Salads and Salad Dressings
- Lesson 1: Types and Components of Salads
- Lesson 2: Observing Kitchen Safety and Sanitation Measures
By the end of this unit, the learner must be able to:
- Define salads and dressings
- Determine the components of a salad
- Identify common salad ingredients
- Observe personal sanitation and safety measures in the kitchen
- Handle salad ingredients properly and safely.
UNIT 2: Preparing and Plating Salads and Salad Dressings
- Lesson 1: Preparing Salad Dressings
- Lesson 2: Preparing Salads
- Lesson 3: Plating and Storing Salads and Salad Dressings
By the end of this unit, the learner must be able to:
- Prepare salad dressings made of oil and vinegar, mayonnaise and cream
- Prepare different types and variations of salads
- Observe the guidelines for plating salads.
i. Preparing Appetizers and Hors d’oeuvres
The competency of preparing and presenting appetizers and hors d’oeuvres is covered in this module. It is a self-paced module that is part of the Cookery NC II cluster: Preparing Cold Meals. In this module, you will be presented with the knowledge and skills required to perform the procedures for preparing appetizers and hors d’oeuvres correctly.
UNIT 1: Introduction to Appetizers and Hors d’oeuvres
- Lesson 1: Types of Appetizers and Hors d’oeuvres
- Lesson 2: Observing Kitchen Safety and Sanitation Measures
By the end of this unit, the learner must be able to:
- Identify the different types of appetizers and hors d’oeuvres
- Determine the quality of ingredients for preparing appetizers and hors d’oeuvres
- Handle appetizer and hors d’oeuvres ingredients safely
- Perform personal safety procedures in the kitchen.
UNIT 2: Preparing and Plating Appetizers and Hors d’oeuvres
- Lesson 1: Preparing Common Types of Appetizers and Hors d’oeuvres
- Lesson 2: Plating Appetizers and Hors d’oeuvres
By the end of this unit, the learner must be able to:
- Prepare common types of appetizers properly
- Plate and serve common appetizer dishes according to standards
j. Preparing Desserts
This module is designed to equip you with the necessary knowledge and skills for preparing various types of desserts. It will cover a wide range of techniques, ingredients, and equipment needed for creating delicious and aesthetically pleasing desserts that will satisfy any sweet tooth. You will also learn how to properly plate and present your desserts, as well as storage and preservation techniques to ensure their longevity.
UNIT 1: Introduction to Desserts
- Lesson 1: Common Dessert Ingredients
- Lesson 2: Tools and Equipment Used in Preparing Desserts
By the end of this unit, the learner must be able to:
- Identify the common ingredients used in preparing desserts
- Determine the different functions of the common ingredients in preparing desserts
- Identify and properly use the common tools and equipment used in preparing desserts
- Observe the kitchen safety and sanitation measures in preparing desserts.
UNIT 2: Preparing and Plating Desserts
- Lesson 1: Basic Dessert Preparation Techniques
- Lesson 2: Preparing Common Desserts
- Lesson 3: Plating and Storing Desserts
By the end of this unit, the learner must be able to:
- Perform the basic dessert preparation techniques
- Apply the basic preparation techniques in preparing dessert items
- Present dessert items appropriately
Note: Upon completion of each module, or specific modules, you will be awarded a certificate to recognize your achievements and demonstrate your expertise in the respective subject matter. These certificates serve as a testament to your dedication and commitment to continuous learning.
Also read: TESDA Food and Beverage Services Courses
Requirements
To enroll in the course, you will need the following documents:
- PSA Birth Certificate
- High School or College Diploma
- Certified True Copy of Official Transcript of Records or Form 137
- Certificate of Good Moral Character or GMRC
- 1 x 1 and/or 2 x 2 pictures
To obtain further details, please reach out to the enrollment site that aligns with your requirements. Kindly note that the criteria may vary.
Summary
The Cookery Course by TESDA is available not just for aspiring chefs and cooks, but also for anyone interested in learning how to prepare delicious and visually appealing meals at home. The course is designed to equip learners with the necessary knowledge and skills to excel in the culinary field. It covers a wide range of topics, from basic preparation techniques to plating and even safe handling of ingredients. Through this course, learners will not only gain valuable skills but also have the opportunity to earn certifications that can boost their career prospects.
