TESDA Food Production (Professional Cookery) NC IV Course

For those passionate about cooking and are looking to enter the culinary industry, TESDA‘s Food Production (Professional Cookery) NC IV program is the perfect opportunity. This comprehensive course equips individuals with the knowledge and skills needed to plan, prepare, and cater to special dietary and cultural needs, design menus, and manage a team while meeting the company’s standards.

Also read: TESDA Food and Beverage Services NC IV Course

The program also covers the implementation of food safety programs, ensuring the health and safety of the guests. Furthermore, this program teaches aspiring chefs to balance and manage expenses to generate the required gross profit margins. Thus, upon completion, graduates are equipped with the necessary competencies to thrive in the competitive world of hotel, motel, restaurant, club, canteen, resort, luxury liner, and cruise ship management.

What is Food Production (Professional Cookery) NC IV?

Food Production (Professional Cookery) NC IV is a vocational training program that equips individuals with the necessary skills and knowledge to work in the food production industry. It focuses on developing competencies related to planning and preparing different types of food, managing food safety, catering for events, and leading a team of cooks.

A person who has obtained this Qualification is capable of being a/an:

  • Sous Chef
  • Executive Sous Chef

Benefits of Taking Food Production (Professional Cookery) NC IV

  1. Gain Practical Skills: Taking the Food Production (Professional Cookery) NC IV course equips you with practical skills that are essential in the food industry.
  2. Enhanced Culinary Knowledge: The course provides in-depth knowledge about food production techniques, ingredients, and culinary principles, allowing you to hone your culinary expertise.
  3. Hands-on Training: You will have the opportunity to participate in hands-on training, where you can apply your skills and gain real-world experience in a professional kitchen setting.
  4. Networking: Interacting with instructors and fellow students can help you build a strong professional network, opening doors to potential job opportunities or collaborations in the future.
  5. Improved Food Safety Practices: The course emphasizes the importance of food safety and hygiene, ensuring that you have a comprehensive understanding of proper food handling techniques.
  6. Creativity and Innovation: Through the course, you will develop your creativity and innovative thinking, enabling you to experiment with flavors, presentations, and new culinary concepts.
  7. Personal Growth: The course challenges you to learn and grow, allowing you to develop discipline, time management, and problem-solving skills that are valuable in any profession.
  8. Job Stability: The food industry is constantly growing, and skilled professionals are always in demand. By completing the course, you increase your chances of finding stable employment in the culinary field.

What are the Essential Skills that Need to Be Learned?

This Qualification consists of the following Units of Competency:

a. BASIC COMPETENCIES

  • Utilize specialized communication skills
  • Develop and lead teams
  • Perform higher-order thinking processes and apply techniques in the workplace
  • Contribute to the practice of social justice in the workplace
  • Manage innovative work instructions
  • Manage and evaluate the usage of information
  • Lead in the improvement of Occupational Safety and Health (OSH) programs, policies and procedures
  • Lead towards the improvement of environment work programs, and procedures
  • 500311409 Sustain entrepreneurial skills

b. COMMON COMPETENCIES

  • Maintain hospitality industry knowledge
  • Perform child protection duties relevant to tourism industry
  • Develop and supervise operational approaches
  • Manage quality customer service
  • Manage finances within a budget
  • Plan and implement a series of training events
  • Use the assessment system for training outcomes

c. CORE COMPETENCIES

  • Manage food production operations for catering
  • Manage bakery and patisserie operations for catering
  • Select catering system
  • Design menus to meet specific market requirements
  • Design meals to meet special dietary, religious and cultural requirements
  • Prepare catering tenders
  • Plan and manage menu-based catering for an event or function
  • Manage catering costs and revenues
  • Develop a food safety program
  • Implement safety, health, environmental, and sustainable policies and procedures

Sample of Certificate of Completion

tesda-certificate-sample

Training Duration

  • Basic: 47 hours
  • Common: 190 hours
  • Core: 465 hours
  • Supervised Industry Learning (SIL): 160 hours

Total: 862 hours

Also read: TESDA Dental Technology NC IV Course

Qualifications

To gain entry into this course, aspiring trainees or students should meet the following qualifications:

  1. Must be competent in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III qualification obtained through training, experience, or certification.
  2. Performs advanced mathematical computations.
  3. Can communicate in advanced English, both orally and in writing.
  4. Must have a Health Certificate (Hepatitis-free and free from communicable diseases).

Requirements

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.

Instructor Credentials

The trainer qualifications for this Food Production (Professional Cookery) NC IV require the following:

  • Must hold National TVET Trainer’s Certificate (NTTC) Level I in Food Production (Professional Cookery) NC IV.
  • Minimum 3 years of supervisory work experience in the food production industry or 2 years of teaching/training experience for Cookery NC III.
  • Must have a Health Certificate (free from hepatitis or any communicable disease).
  • Must have a recognized Food Safety, Sanitation, and Hygiene Certification (such as ServSafe™ Certification or equivalent).
  • Must have attended relevant training and seminars such as:
  1. Current trends in cookery and baking
  2. Menu Costing
  3. Dietary, Religious or Cultural Cooking
  4. Halal Cooking
  5. Catering and Events Management

Summary

TESDA’s Food Production (Professional Cookery) NC IV program offers a comprehensive course for aspiring chefs in the culinary industry. This training equips individuals with the necessary skills to cater to dietary needs, manage teams, ensure food safety, and balance expenses. Graduates are well-prepared for careers in hotels, restaurants, resorts, and other food service establishments. With a duration of 862 hours, the program covers basic, common, and core competencies, providing a solid foundation for success.

Contact Information

Technical Education and Skills Development Authority (TESDA)
Office Address: BLDG 8, TESDA Gate 2, TESDA Complex, East Service Rd., South Superhighway, Taguig, Metro Manila.
Email Address: contactcenter@tesda.gov.ph
Telephone Number: 8887-7777
SMS Hotline: 0917-479-4370 (text only)
Website: https://www.tesda.gov.ph/
Facebook Page: https://www.facebook.com/TESDAOfficial

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