TESDA Cookery NC II Online Course

The TESDA Online Program offers a wide range of courses to help Filipinos improve their skills and their chances of landing better jobs. Among their offerings is the Cookery NC II Online Course, which has been designed to help learners develop the knowledge, skills, and attitudes required to prepare and cook a wide range of dishes competently and confidently.

This online course is ideal for individuals who are interested in pursuing a career in the culinary arts, as well as those who are looking to upgrade their cooking skills and impress family and friends with restaurant-quality dishes. With interactive lessons and assessment tools, the Cookery NC II Online Course provides learners with the flexibility and convenience of learning at their own pace and at their own time.

Also read: Top Vocational Training Courses Offered by TESDA

The program covers everything from basic cooking techniques to menu planning, kitchen management, and food presentation, ensuring that students are equipped with the necessary skills to succeed in the competitive world of culinary arts.

TESDA Cookery NC II Online Course

Benefits

Taking the Cookery NC II Online Course by TESDA Online Program offers several benefits:

  1. Flexibility: You can learn at your own pace and schedule, fitting the course into your busy lifestyle.
  2. Accessibility: Being an online course, you can access the materials and lessons from anywhere, anytime.
  3. Cost-effective: Online courses often have lower fees compared to traditional classroom-based courses, saving you money.
  4. Comprehensive learning: The course covers a wide range of topics and practical skills related to cookery, providing you with a solid foundation in the culinary arts.
  5. Recognized certification: Upon successful completion of the course, you will receive a certificate from TESDA, enhancing your credentials in the culinary industry.

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.

e. 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.

f. 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.

g. 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

e. 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.

Tips for Aspiring Chefs

Here are some tips for aspiring chefs:

  1. Practice! The more you cook, the better you’ll become.
  2. Experiment with different flavors and ingredients to develop your own unique style.
  3. Master the basic techniques and cooking methods to build a strong foundation.
  4. Stay organized and keep your workspace clean for efficient cooking.
  5. Don’t be afraid to make mistakes – they are all part of the learning process.
  6. Seek inspiration from other chefs, cookbooks, and culinary resources.
  7. Embrace feedback and continuously strive to improve your skills.
  8. Develop good time management skills to ensure smooth execution of recipes.
  9. Stay curious and never stop learning about new ingredients, techniques, and cuisines.
  10. Finally, always cook with passion and love for food!

These tips may not be groundbreaking, but they are the fundamentals that every chef should keep in mind. While culinary schools and courses can provide valuable knowledge and techniques, it ultimately takes practice, creativity, and passion to become a great chef.

Also read: TESDA Bread and Pastry Production NC II Course

Summary

The TESDA Online Program offers various courses to help Filipinos enhance their skills and job prospects. One of their offerings is the Cookery NC II Online Course, which equips learners with the knowledge and abilities to prepare a wide range of dishes. This online course is ideal for those pursuing a culinary career or wanting to upgrade their cooking skills. With interactive lessons and flexible learning options, students can learn at their own pace. From basic techniques to menu planning and food presentation, this program covers all aspects of culinary arts.

error: Content is protected !!