TESDA Commercial Cooking NC III Course

The Commercial Cooking NC III is a qualification offered through TESDA that equips individuals with a comprehensive set of competencies necessary to excel in the culinary industry. With a focus on preparing and presenting hot and cold dishes as well as specialized cuisine, those who complete the program will be able to plan, prepare, and oversee a small team of cooks in a wide range of settings such as hotels, motels, clubs, resorts, and cruise ships.

Also read: TESDA Ships & Catering NC III (Ships Cook) Course

The curriculum is designed to meet industry standards, ensuring that graduates are well-prepared for the demands of the workforce. Whether you’re looking to build a career in culinary arts or simply refine your skillset, the Commercial Cooking NC III qualification is an excellent place to start.

TESDA Commercial Cooking NC III Course

What is Commercial Cooking NC III?

This course covers competencies for planning, preparing, and presenting hot and cold food products, as well as supervising a small team of cooks in various hospitality settings.

An individual who has attained this Qualification is capable of serving as a:

  • Chef de Partie
  • Head Chef


Taking the COMMERCIAL COOKING NC III course can offer numerous benefits, including:

  1. Career Advancement: This course prepares you for a wide array of opportunities in the culinary industry, such as becoming a head cook, a kitchen manager, or even starting your own restaurant.
  2. Improved Cooking Skills: You’ll learn to prepare a variety of hot and cold dishes, specialized food items, and quantity foods, which can enhance your cooking abilities and broaden your culinary repertoire.
  3. Specialization: The course provides training in specialty cuisines, allowing you to specialize in specific types of food or cooking styles, which could give you a competitive edge in the job market.
  4. Team Management Skills: The course involves supervising a small team of cooks, providing you with valuable leadership and management skills that are transferable to other roles and industries.
  5. International Opportunities: With this qualification, you can work in various settings around the world, including hotels, motels, restaurants, clubs, canteens, resorts, and even luxury liners and cruise ships.
  6. Quality Standards: By learning the company’s acceptable standards, you’ll be able to ensure the quality of your cooking and service, leading to higher customer satisfaction and potentially better job prospects.
  7. Personal Satisfaction: If you love cooking, this course can provide immense personal satisfaction, turning your passion into a professional skill.
  8. Entrepreneurship Opportunities: With the skills acquired, one can start their own catering business or restaurant, enhancing self-employment opportunities.

Remember, investing in education and skills training is an investment in your future. This course can provide you with the tools and knowledge needed to succeed in the culinary industry.

What are the Essential Skills that Need to Be Learned?

This Qualification includes the following Units of Competency:


  • Lead workplace communication
  • Lead small teams
  • Develop and practice negotiation skills
  • Solve problems related to work activities
  • Use mathematical concepts and techniques
  • Use relevant technologies


  • Roster staff
  • Control and order stock
  • Train small groups
  • Establish and conduct business relationships


  • Plan and prepare food for ala carte and buffets
  • Plan and control menu-based catering
  • Organize bulk cooking operations
  • Prepare pates and terrines
  • Plan, prepare and display a buffet
  • Select, prepare and serve specialized food items
  • Select, prepare and serve specialty cuisines
  • Monitor catering revenue and costs
  • Establish and maintain quality control
  • Apply cook-chill-freeze production processes

Sample of Certificate of Completion


Training Duration

  • Basic: 20 hours
  • Common: 24 hours
  • Core: 200 hours

Total: 244 hours


Trainees or students who want to join this training should have the following qualifications:

  • Able to communicate in basic English in both oral and written form
  • Physically and mentally fit
  • Good moral character
  • Can perform basic mathematical computation
  • Must be competent in the entire Commercial Cooking NCII qualification either through training, experience, or certification

The list does not cover certain institutional requirements such as education, work experience, and other criteria set by the school or training center providing the TVET program.


To enroll in this course, you will need the following documents:

  1. PSA Birth Certificate
  2. High School or College Diploma
  3. Certified True Copy of Official Transcript of Records or Form 137
  4. Certificate of Good Moral Character or GMRC
  5. 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.

Trainer’s Qualifications

  • Completed Trainer’s Training Methodology Course (TM III) or equivalent
  • Physically and mentally fit
  • 3-5 years job/industry experience
  • Holder of Commercial Cooking NC Level III Certificate or equivalent
  • Good moral character
  • Pleasing personality
  • Attended relevant training and seminars

These requirements ensure that the instructor is fully prepared to teach and guide students during their course.


The Commercial Cooking NC III offered by TESDA provides a comprehensive set of competencies for excelling in the culinary industry. The program covers planning, preparing, and presenting hot and cold dishes, as well as supervising a small team of cooks in various hospitality settings. Graduates are well-prepared for career advancement, improved cooking skills, specialization in cuisine, team management, and international opportunities. The course duration is 244 hours, and trainees should meet specific qualifications to enroll.

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