The Commercial Cooking NC IV qualification, offered by TESDA, is an advanced culinary program that equips individuals with the skills to excel in the dynamic world of professional cooking. This comprehensive course goes beyond basic cooking skills, focusing on planning and preparing foods for special dietary and cultural needs, designing innovative menus, implementing food safety programs, and managing catering events. Students can meet and exceed guest expectations in various settings, from hotels and restaurants to luxury liners and cruise ships.
Also read: TESDA Ship & Catering Services NC I Course
Moreover, the Commercial Cooking NC IV qualification emphasizes business acumen and strategic thinking, crucial components of successful culinary management. Students will learn how to implement and monitor plans, manage expenses, and generate the required gross profit margins.
This combination of culinary expertise and business management skills provides a strong foundation for those aspiring to take on leadership roles within the industry. Whether one aspires to become a head chef, kitchen manager, or culinary entrepreneur, this course provides the tools needed to turn that dream into reality.
What is Commercial Cooking NC IV?
The Commercial Cooking NC IV course focuses on planning and preparing foods to meet dietary needs, designing menus, implementing food safety programs, and managing a team of cooks in various hospitality settings.
An individual who has obtained this Qualification possesses the necessary competence to fulfill the role of:
- Sous Chef
- Executive Sous Chef
- Restaurant Chef
Benefits
The Commercial Cooking NC IV course offers several benefits:
- Specialized Skills: Gain competencies to plan and prepare foods meeting dietary and cultural requirements, catering to diverse customers and providing customized culinary experiences.
- Menu Design and Food Safety: Learn to design menus and implement food safety programs, ensuring compliance with industry standards for high-quality and safe food service operations.
- Event Management: Develop skills in organizing and executing successful culinary functions, valuable for careers in hotels, resorts, cruise ships, and hospitality establishments.
- Team Management: Focus on developing leadership skills in coordinating and supervising kitchen operations to maintain company standards.
- Financial Management: Training on implementing plans and monitoring expenses to generate required gross profit margins, essential for aspiring entrepreneurs or individuals aiming for management positions.
The Commercial Cooking NC IV course provides a comprehensive skill set and knowledge base to excel in the dynamic field of commercial cooking.
Units of Competency
This Qualification consists of several Units of Competency, which are as follows:
a. BASIC COMPETENCIES
- Utilize specialized communication skills
- Develop teams and individuals
- Apply problem solving techniques in the workplace
- Collect, analyze and organize information
- Plan and organize work
- Promote environmental protection
b. COMMON COMPETENCIES
- Conduct assessment
- Manage workplace diversity
- Manage finances within a budget
- Manage quality customer service
c. CORE COMPETENCIES
- Prepare foods according to dietary and cultural needs
- Transport and store food in a safe and hygienic manner
- Apply catering control principles
- Develop menus to meet special dietary and cultural needs
- Select catering systems
- Manage facilities associated with commercial catering contracts
- Plan the catering for an event or function
- Design menus to meet market needs
- Develop a food safety program
Sample of Certificate of Completion
Training Duration
- Basic: 56 hours
- Common: 24 hours
- Core: 180 hours
Total: 260 hours
Also read: TESDA Food Processing NC II
Qualifications
To be eligible for this course, prospective trainees or students should meet the following qualifications:
- Good communication skills (oral and written).
- Competent in the entire Commercial Cooking NC III qualification (training, experience, or certification).
- Possesses good moral character.
- Proficient in basic mathematical computation.
- Physically and mentally fit.
This list does not include certain institutional requirements like educational attainment, work experience, and others that the school or training center delivering the TVET program may require of the trainees.
Requirements
To enroll in this 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.
Trainer’s Qualifications
- Completed Trainers Training Methodology Course (TM IV) or equivalent
- Holder of Commercial Cooking NC level IV certificate or equivalent
- Attended relevant training and seminars
- 3-5 years of job/industry experience
- Physically and mentally fit
- Good moral character
- Pleasing personality
These requirements ensure that the instructor is fully prepared to deliver high-quality training to the students.
Summary
The Commercial Cooking NC IV qualification, offered by TESDA, is an advanced culinary program that equips individuals with the skills and knowledge needed to excel in the dynamic world of professional cooking. This comprehensive course goes beyond basic cooking skills, focusing on planning and preparing foods for special dietary needs, designing menus, implementing food safety programs, and managing catering events. It also emphasizes business acumen and strategic thinking, providing a strong foundation for aspiring culinary leaders.